You may have noticed (or not, it’s cool) that I haven’t posted that many banana bread recipes on this site. Ready for my shameful secret? Please don’t hate me.

Cue stage whisper: I’m not that into banana.

Don’t go screaming now. I can’t handle that. It’s not that I hate it or anything, but in the world of baked goods, anything with banana ranks low. So take it as a sign of how much I love you all that from time to time, I produce a banana-based dessert. That is some selflessness. Of course, I did add a wee bit of peanut butter (and peanut butter chips, too) to make this more of a Mir-style dessert. And there’s strawberry jelly in there. You know, because this is totally healthy. Uh huh.

The other day, my kids and I spent our first snow day of the season together. I’m always the parent on duty for snow days since I’m a teacher, so we do snuggly activities during the day. We watch movies, drink lukewarm chocolate (nothing hot for my babies!), dabble in arts and crafts, and of course, we bake.

This time, I happened to have some overripe bananas on the countertop, which could only mean one thing. In a world with bananas and children, there must be banana bread.

Every day, donuts used to be my after-school snack. That was back when my metabolism was working in my favor. Now I can still have donuts, but maybe not every day.

That’s why I love my donut pan! Because you can bake healthier donuts, and they taste phenomenal. And you can get really creative with your flavors. Plus, you don’t get that weird feeling in your tummy that sits there after fried food has invaded the premises.